Why You’ll Love Easy Thai Shrimp Soup Recipe
This soup is quick to make yet rich with bold flavors. It’s a satisfying one‑pot meal that’s healthier and more delicious than takeout, perfect for cold nights or busy evenings. The combination of red curry paste and coconut milk creates a creamy base, while lime juice and cilantro add refreshing brightness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup basmati rice
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
2 tablespoons red curry paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (13.5‑ounce) can coconut milk
3 cups vegetable stock
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves
Directions
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In a large saucepan, cook the rice in 1½ cups water according to package instructions; set aside.
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Season the shrimp with salt and pepper.
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Melt the butter in a large stockpot or Dutch oven over medium‑high heat. Add the shrimp and cook, stirring occasionally, until pink, about 2–3 minutes; remove and set aside.
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Add the onion and red bell pepper to the pot. Cook until tender, about 3–4 minutes.
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Stir in the red curry paste, garlic, and ginger until fragrant, about 2 minutes.
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Pour in the coconut milk and vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat and simmer until slightly thickened, about 8–10 minutes.
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Stir in the cooked rice, shrimp, lime juice, and cilantro.
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Serve immediately.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Add heat: Increase red curry paste or add a pinch of chili flakes for a spicier broth.
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Protein swap: Substitute chicken or tofu instead of shrimp.
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Extra veggies: Add sliced mushrooms, bok choy, or snap peas for more color and nutrients.
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Noodle version: Use rice noodles instead of rice for a lighter texture.
Storage/Reheating
Refrigerate leftover soup in an airtight container for up to 1–2 days. When reheating, add a splash of vegetable stock if the rice has absorbed too much liquid to maintain a smooth consistency. Freezing is not recommended, as coconut milk can separate when frozen.
FAQs
What kind of shrimp should I use?
Medium shrimp that are peeled and deveined work best for this recipe. You can use fresh or thawed frozen shrimp.
Can I make this gluten‑free?
Yes, ensure your curry paste and vegetable stock are gluten‑free.
What can I use instead of basmati rice?
You can use jasmine rice or cooked rice noodles as alternatives.
Can I make this soup vegetarian?
Yes, swap the shrimp for tofu or additional vegetables and use vegetable stock.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 1–2 days.
Can I freeze the soup?
Freezing is not recommended because the coconut milk may separate when frozen.
Is this soup spicy?
This version is mildly spicy thanks to the red curry paste, but you can adjust the heat to your liking.
Can I use coconut cream instead of coconut milk?
Coconut cream will make the soup richer, but you may want to add extra stock to thin it to soup consistency.
What should I serve with this soup?
It’s great on its own or alongside simple sides like steamed vegetables or spring rolls.
Can I add more vegetables?
Yes, vegetables like bell peppers, green beans, or baby bok choy make excellent additions.
Conclusion
This Easy Thai Shrimp Soup is a simple, comforting dish that captures vibrant Thai‑inspired flavors in a creamy coconut curry broth. With minimal prep and quick cooking time, it’s ideal for weeknight meals and easily customizable to suit your tastes. Enjoy a nourishing bowl that feels like takeout but is much better made at home.
